Instant Pot Mushur Dal Sheddo | Boiled Red Lentils Soup

Instant Pot Mushur Dal Sheddo | Boiled Red Lentils Soup

Author: Rumki Paul
Course: Main
Cuisine: Bengali
Preparation Time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Servings: 3-4 Persons

Mushur Dal Sheddo is one of the most popular dal recipes in Bengal, North East and Bangladesh, especially during summers. It is a pure Bengali delicacy which is prepared by combining boiled Masoor dal (Red Lentils) with raw Onions, green Chillies, Cilantros and Mustard oil. It is a super healthy and delectable dish which tastes amazing with Steamed rice and Aloo bhaji.

I have learnt this recipe from my Mom. I still remember how my Mom used to prepare this dal during summers. After coming back from my school, when my Mom served me this dish with Plain Rice and Papad, it tasted more than divine.

During summers, sometimes we all want to have some light, non-spicy food to cool off our body to bear the scorching Sun. Ideally, Mushur Dal Sheddo is one of the best options during those days. But, it does not mean this dal is not taken in other seasons. It is an asset recipe of every Bong Mom.

As we know that a housewife’s job is one of the toughest jobs in the galaxy and it goes on for 24*7, that too without any leaves. In fact, even if they get ill, sometimes they need to cook for the sake of their children and family. This dish is a trump card for those challenging days.

Masoor dal (Red Lentils) is one of the most frequently used lentils in every house in India. There are many delicious recipes that are prepared with this healthy lentil. Masoor dal is one of the very easily adaptable dals to our regular diet. Before directly jumping into the recipe, let me share few interesting facts about the recipe and Masoor dal.

Reason behind the popularity of Mushur Dal Sheddo

Health benefits of Masoor dal (Red Lentils)

In this preparation, first, I washed the dal properly and then pressure cooked it in salted water for 2 whistles. The numbers of whistles may vary due to the temperature of the hob, quantity of dal, quality of the dal, quality of the utensils, different altitude etc.

I have added finely chopped Onions, green Chillies, Cilantros and Mustard oil to the boiled dal. But make sure to add them when the dal comes down to room temperature or is warm. You can also serve them separately with the hot dal without mixing them all together.

The Onions and Cilantros give a nice flavour to the dish. On the other hand, green Chillies give a nice hot taste to the blunt boiled dal. The Mustard oil plays an important role in this dish. Its pungent flavour and taste complement the dish and takes it to another level.

Ingredients:

• 1 cup Masoor dal (Red lentils
• ½ large Onion, finely chopped
• 2-3 Green Chillies, finely chopped
• 1 tablespoon Cilantro, finely chopped
• 1 and ½ tablespoons Mustard oil
• Salt to taste
• 3 cups of Water

1. Wash the dal until the water runs clear.
   
   

2. Transfer the dal into a pressure cooker.
   

3. Add 2 cups of water and Salt into it.
   
   

4. Stir and check the salt.
5. Put on the lid of the pressure cooker.
6. Cook it in high flame for 1 whistle and put the flame in low.
   

7. After one more whistle, switch off the flame.
8. Let the pressure settle down, take off the lid.
   

9. Stir the dal nicely.
10. Add 1 more cup of extra water into it and let it cook for another 2 minutes in medium flame.
11. Transfer the dal into a different bowl and let it become warm from piping hot.
12. Add chopped Onions into the bowl.
    

13. Add chopped Cilantros into the bowl
    

14. Add green Chillies into the dal.
    

15. Pour Mustard oil and give a nice mix.
    

    Note: Don’t add Onions, green Chillies and Cilantros into piping hot dal. Because they partially get cooked in hot dal and loses its crunch and real flavour.